Clear potato soup with Cabanossi

For 4 people
  • 400 g green beans
  • 100 g Cabanossi
  • 1 small red pepper
  • 4–6 stem (s) Thyme
  • 1 Garlic clove
  • 600 g new small potatoes
  • 1 EL Olive oil
  • 1 l Vegetable broth
  • 50 g black olives without stone
  • Salt
  • pepper
  • 3 EL lemon juice
45 minutes
light
1.
Clean the beans and cut into pieces. Cut the kabanossi into slices. Quarter the peppers, clean, wash and cut into strips. Wash the thyme, shake dry and pluck the leaves off. Peel and slice the garlic. Wash the potatoes thoroughly and cut them in half
2.
Heat the oil in a saucepan. Sear the Cabanossi and potatoes for approx. 5 minutes. After about 3 minutes add the beans, garlic and paprika. Deglaze with broth and simmer covered for approx. 30 minutes
3.
Drain olives andslice. Add the olives and thyme about 5 minutes before the end of the cooking time. Season the stew well with salt, pepper and lemon juice
1 person approx.:
  • 320 kcal
  • 1340 kJ
  • 11 g protein
  • 14 g fat
  • 31 g carbohydrates

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